Cheesy Turkey Casserole Recipe

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The water chestnuts in this leftover turkey casserole add a nice crunch while the two cheeses give it extra flavor.
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Update Servings
  • 3 cups cubed turkey
  • 1 cup diced celery
  • 1/2 cup diced red pepper
  • 1 can water chestnuts - sliced
  • 1 teaspoon onion salt
  • 1 1/3 cups mayonnaise
  • 2 tablespoons lemon juice
  • 1 cup shredded mozzarella cheese - divided
  • 2 cups shredded cheddar cheese - divided
  • 1 1/2 cups crushed corn flakes
Container:9" x 13" casserole dish or baking pan
1 hr
45 mins
1.75 hrs
  • Preheat the oven to 350°F and grease the sides and bottom of the casserole.
  • Cube the turkey and dice the celery and red pepper.
  • In a large bowl, combine the turkey, celery, red pepper, water chestnuts, and onion salt. Stir to mix evenly.
  • Add the mayonnaise and lemon juice. Stir into other ingredients.
  • Add half of each of the cheeses and stir to mix well.
  • Pour into the greased casserole and pat down evenly.
  • Place in the preheated oven and bake for 30 minutes.
  • While the casserole is baking, crush the cornflakes
  • After it has baked for 30 minutes remove it from the oven and sprinkle the top with the remaining cheese; sprinkle the crushed cornflakes on top of the cheese.
  • Return the casserole to the oven and bake for an additional 10 minutes. It is done when the cheese begins to melt.
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